Jewish Beef Stew with Prunes

Name: Jewish Beef Stew with Prunes (Tzimmes)
Cuisine: Jewish
Ingredients: 2 lbs / 900 g lean beef, cubed; 2-3 tablespoons chicken fat or oil; 2-3 tablespoons chicken fat or oil; 1 lb / 450 g pickling/pearl onions, skinned; ¼ lb / 100 g pitted prunes; ⅔ cup / 100 g raisins; 3-4 cloves (stick them into one of the onions for ease of retrieval); 3-4 cloves (stick them into one of the onions for ease of retrieval); 1 short length cinnamon stick; 2¼ cups / 600 ml hot lamb-bone stock or plain water; 2¼ cups / 600 ml hot lamb-bone stock or plain water; Salt and pepper to finish; Salt and pepper to finish; A dash of red wine, vinegar; A dash of red wine, vinegar

Tzimmes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

Among the Ashkenazi Jews of Germany, the dish served at Sukkot, the Feast of the Tabernacles—a festival that does double duty as harvest home—is a fragrant beef stew sweetened with prunes.

Ingredients

2 lbs / 900 g lean beef, cubed
2-3 tablespoons chicken fat or

Asia
Israel
Gluten-free
Thanksgiving

Method

Rinse the meat and pat dry.
Heat the oil in a roomy pan and fry the onions gently, shaking over the heat, until they take a little color. Push to one side so that you can fry the meat a little.
Add the prunes, raisins, and the spices, and enough water to cover to a depth of two fingers. Bubble up, turn down the heat, lid loosely, and let it simmer gen